By michelle s
Dice the carrot and celery stalk. Finely chop half of the onion.
Heat 1 tsp of olive oil in a medium pot over medium heat.
Add the chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are soft and the onions are translucent.
Stir in 1 tsp of tomato paste and cook for another 2 minutes.
Add the cooked lentils and 2 cups of low-sodium vegetable broth to the pot. Stir to combine.
Bring the soup to a simmer, then lower the heat and let it cook for 15 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
Prepare the side salad by tossing 2 cups of mixed greens with 1 tbsp of vinaigrette.
Serve the hot lentil soup in bowls alongside the green salad.
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This Soup Vegetarian Healthy recipe is ready in 35 minutes and features cooked lentils, carrot, celery stalk and other delicious ingredients. Contains 250 calories total.
Dice the carrot and celery stalk. Finely chop half of the onion.
Heat 1 tsp of olive oil in a medium pot over medium heat.
Add the chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are soft and the onions are translucent.
Stir in 1 tsp of tomato paste and cook for another 2 minutes.
Add the cooked lentils and 2 cups of low-sodium vegetable broth to the pot. Stir to combine.
Bring the soup to a simmer, then lower the heat and let it cook for 15 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
Prepare the side salad by tossing 2 cups of mixed greens with 1 tbsp of vinaigrette.
Serve the hot lentil soup in bowls alongside the green salad.
Calories per Serving: 250
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